Thursday, March 11, 2010

Korean-Style Roasted Fish: Because my family loves it

I am actually a wimp when it comes to food.  From a long time ago, I have not been a fan of foods that can look me in the eye.  I don't like foods that come to the table in its most organic shape.  I prefer ones that have been prepared in such a way that I'm not visually sure from whence it came.  (I of course actually KNOW, but I don't always want to be reminded.)  While living in Hong Kong, I was often bombarded with foods that came to the table looking straight at me, and I would quickly lose my appetite and not eat.  (Peking Duck often came to the table with the duck head right on the plate staring me down.) In contrast, Husband is a champion eater, often being referred as to having a "missionary's stomach" meaning he can go anywhere and eat anything and be fine.  He truly is.  While we were in Mongolia on missions, in a one week trip I lost 6 lbs and he gained 6 eating all the food I couldn't eat.

One would think being married to a champion non-squeamish eater would rub off on me and change my ways.  Something did change me but it wasn't really Husband's influence.   It is Daughters #1 and #2 and Son's influence that has changed me.  I always strive to set a good example in front of them so foods that would normally send me running under the table, for children's sake I grin and bear it and even eat it.  I think my attitude has helped, because Daughters and Son eat it ALL.  One of their favorite things to eat is whole fish, which is also incidentally one of Husband's favorites as well.  Paternal Grandma buys it in these handy pre-packaged, pre-seasoned packages and all it requires from me is a quick slice across the body, a rub of sesame oil and a roast in the oven.  The family devours it.  It is clamors of FISH FISH FISH all around the table, while Mommy sits quietly alone eating her dinner, trying not to look the fish directly in the eye.  Tonight I cooked two and Husband sniffed at me across the table saying, "The kids ate it all and I got none."

In Korea, this fish is sold frozen and salted, roped together.  The package that I get here tries to copy this look, but I find this package much more appealing because the fish smell is contained.  The package indicates that this fish is from Jeju Island in Korea and it is the bigger of these Yellow Corvina.


I am including only the simplest of recipes, because this is one of those things that just taste great simple.  You don't need to fuss over it, it practically cooks itself and the family, if they are like mine will gobble it up.  Even me, the most squeamish of eaters, if husband portions off a piece I will enjoy it.
Roasted Yellow Corvina (굴비)

1 or 2 or 3 Yellow Corvina, which have been salted
2-3 teaspoons sesame oil

Preheat oven to broil.  Set oven rack as close to heat as possible.  Line a cookie sheet with foil.  With a knife, make two or three slashes into the meatiest part of the fish. Drizzle and rub sesame oil into the top of the fish and into the slash marks.  This simple step will ensure that you get crispy skin and delicious flaky white fish meat.

Roast fish in the oven, about 10 - 12 minutes, until it the skin is crisp and golden brown.

Serve.

5 comments:

betty said...

this fish recipe looks good and so simple! i've always wanted to make korean fish for my kids b/c they love it and gobble it up at korean restaurants. is this a boneless fish? cant wait to try it!

Joanne Choi said...

this is NOT boneless, but the bones are pretty simple to pick out.

Eunice said...

Do you have to flip the fish over at some point while roasting?

Joanne Choi said...

don't have to flip it...broiling on the one side is perfect. If you wanted a"crispy skin" type situation, you could try roasting it skin side up...just rub with a bit of olive oil.

Diana said...

Really effective data, thanks for this article.

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